All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Ingredients

1 ¼ pounds beets with greens attached 6 cups low-sodium chicken broth 2 leeks, white and light green parts only, chopped and washed ½ pound celery root, peeled and cut into 1/2-inch cubes 1 cup 1/2-inch cubed carrots ¼ pound parsnips, peeled and cut into 1/2-inch cubes 3 cups 1/2-inch cubed boiling potatoes 1 tablespoon white sugar 1 tablespoon lemon juice 1 ½ teaspoons salt ⅓ cup sour cream ¼ cup all-purpose flour 2 tablespoons chopped fresh dill, or to taste 6 hard-boiled eggs, quartered lengthwise

Nutrition Info

310.3 calories carbohydrate: 44 g cholesterol: 221.6 mg fat: 9 g fiber: 7.3 g protein: 15 g saturatedFat: 3.8 g servingSize: - sodium: 902.6 mg sugar: 14.2 g transFat: : - unsaturatedFat: : -

Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes.
Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup.
Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth, pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.

6 servings

Beet greens and spring veggies make a hearty soup in this traditional Polish recipe.